Soak your mung beans in a container over night
Drain and rinse your mung beans the next day
Pre-heat oven to 350 degrees
In a blender, blend all the ingredients in the vegan egg section.
Blend for at least a minute to fluff up the aquafaba
Put a pan on medium heat and melt some vegan butter or oil
Sauté the mushrooms, bell pepper & onion blend
Add the soy sauce and sauté until water from vegetables is gone and mushrooms have browned
Oil your 12 cup muffin tin
Place the mushroom and bell pepper mixture evenly in the muffin tin
Top with a little vegan shredded cheese
Pour the egg mixture from the blender on top of the vegetables and cheese
Top with a little more shredded cheese
Bake for 25 minutes
Take out of oven and let sit for 5 minutes before removing from the tin
Sprinkle tops with a tiny bit more of the black salt - be careful, not too much - if you want an eggy flavor.